Restaurateur Christopher Seckman never eats at home. He doesn't even have a kitchen. He removed it and filled the cabinets with record albums.

Seckman, the chef and owner of North End Cafe, 1722 Frankfort Ave. and 2116 Bardstown Road, eats three meals and several snacks a day at his restaurants.

The advice he dishes out to home cooks reflects his restaurants' menus: "You don't have to do something outrageous. Cook something nice and cook it properly. Everyone seems to be trying to be super creative. You don't have to stuff a hamburger with pate de foie gras," he says.

Most of his dishes are developed "accidentally" or on a whim. But he has honed a natural instinct for flavors that will work together and for dishes that will appeal to his clientele. On the flip side, he has conjured up a dud or two as well as some tasty surprises.

Seckman is increasingly concentrating on technique and advises home cooks to do the same. "Braising is hugely important, so get the crockpots out. And it's important to learn to sauté properly. But roasting is one of my favorite ways to cook. A whole chicken, some oil, rosemary, and salt and pepper, and you have a great meal 40 minutes later. I try not to go too heavy on the sauces. I like fresh, bright flavors. I think of it as more of a feminine style of cooking. Keep it simple and have fun," he says.

Roasted snapper with potato cakes and pineapple salsa

Pineapple salsa

1 cup finely diced pineapple

½ cup finely diced red peppers

½ cup diced red onion

½ cup chopped cilantro

Juice of half an orange

Juice of 1 lime

3 tablespoons red wine vinegar

Salt and pepper to taste

Combine all ingredients in mixing bowl. Chill for 20 minutes.

Potato cakes

1 egg

1 tablespoon flour

½ teaspoon baking powder

Salt and pepper to taste

3 medium potatoes, peeled and shredded

¼ cup finely chopped onions

¼ cup canola oil

In a bowl, beat the egg and add the flour, baking powder, salt and pepper. Mix in the potatoes and onions. In a skillet, bring the oil to medium heat. Add small dollops of the potato mixture into the skillet. Press to flatten. Cook until golden brown on both sides.

Snapper

4 5-ounce fillets of snapper

Olive oil

Salt and pepper to taste

Place the snapper on a baking sheet. Coat with olive oil and salt and pepper. Broil until done.

Note: You may substitute another fish for the snapper. To serve: Place the fish on a serving plate. Top with the potato cake, then the pineapple salsa. Serves 4.

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Crab cake with cucumber salad prepared by North End Cafe chef Christopher Seckman at the Frankfort Avenue location.(Photo: photos by Jessica Ebelhar/The Courier-Journal)

Crab cakes with cucumber salad

Crab cakes

3 pounds crabmeat

¼ cup finely diced yellow onion

¼ cup finely diced red pepper

½ finely diced jalapeño

11/8 cups mayonnaise

Juice of one lemon

¼ cup sour cream

3 tablespoons whole grain mustard

1 egg

½ tablespoon canola oil

Preheat oven to 400 degrees. Combine crabmeat with onion, red pepper and jalapeno. Mix thoroughly. Add remaining ingredients except the canola oil. Mix again. Form into 4-ounce patties. Lightly sear on both sides in an oven-proof skillet oiled with the canola oil. Place in oven and bake approximately 5 minutes.

Cucumber salad and mixed greens

1 cucumber, halved lengthwise and deseeded

1/8 cup sugar

3 ounces rice vinegar

1 tablespoon chopped cilantro

½ cup roasted peanuts, roughly chopped

1 teaspoon fish sauce

Mixed greens

Slice the cucumber to create semicircle slices. Dissolve the sugar in the vinegar. Combine all ingredients except the greens.

To serve: Place the crab cake on a plate. Top with greens, then the cucumber salad.